The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon with Dill & Horseradish Celeriac Mash
This spread is filled with delicious Scandi flavours - starring sustainably caught hot-smoked salmon. Think sweet beetroots glazed with maple syrup. Celeriac mashed flavoured with punchy horseradish. A zingy dill and cucumber salad on the side to balance it all out.
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp apple cider vinegar
- 1 handful of fresh dill
- 200g raw beetroot
- 1 midi cucumber
- 400g celeriac (use half) (Celery)
- 1 tbsp maple syrup
- 2 hot-smoked salmon fillets (skin on) (Fish)
Nutritional Information
Calories: 458
Protein: 38g
Carbs: 21g
Fat: 25g
Ingredients
- 1 midi cucumber
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 200g raw beetroot (use half)
- 1 handful of fresh dill (use half)
- 400g celeriac (use a quarter) (Celery)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 80g almond yoghurt (use a quarter) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp maple syrup (use half)
- 1 tbsp apple cider vinegar (use half)
Nutritional Information
Calories: 466
Protein: 38g
Carbs: 22g
Fat: 25g
Hot-smoked Salmon with Dill & Horseradish Celeriac Mash
This spread is filled with delicious Scandi flavours - starring sustainably caught hot-smoked salmon. Think sweet beetroots glazed with maple syrup. Celeriac mashed flavoured with punchy horseradish. A zingy dill and cucumber salad on the side to balance it all out.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim peel and quarter the beetroot. Place onto one side of a lined baking tray and toss with 2 tsp oil, maple syrup and a pinch of sea salt. Roast for 20-25 mins, until soft and golden.
- Boil a kettle. Peel and dice half the celeriac into 2cm cubes. Place in a saucepan and cover with lightly salted boiling water. Simmer for 15-20 mins, until soft, then drain.
- Place the salmon on the lined baking tray on the other side from the beetroot, drizzle with 1 tsp oil and season with sea salt and black pepper. Bake for 10-12 mins until cooked through.
- Peel the cucumber into ribbons. Roughly chop the dill. In a mixing bowl; add the cucumber, vinegar, half the dill, 1 tsp oil and a pinch of sea salt. Mix to combine.
- Return the cooked celeriac to the pan and mash with the horseradish and half the yoghurt. Season with sea salt and black pepper.
- Spoon the celeriac mash onto plates and top with the salmon. Serve alongside the roasted beets and pickled cucumber. Sprinkle with the remaining dill.
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